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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 70 notes) - hiding notes with no text | | | Tasted by DH90 on 9/12/2022 & rated 91 points: Initially seemed young with nice light color and classic Chablis aromas and mineralogy. It was compared next to several other grand cru Chablis and, while it was very good, it did not match the others including the 2011 Fevre Les Clos which had more complex aromatics and a longer finish. Still the Bougrots, Cote Bouguerots is a lovely wine. After it was open a few hours the prominent flavors were more oxidized. Pleasant but not super appealing. Would advise drinking this in the next few years. (1087 views) | | | Tasted by sdchevs on 8/18/2022 & rated 93 points: Light-straw gold; green fruit, saline, mineral, stone fruit nose; mid-plus acids; round, ripe, luscious finish; big extract. 17-17.5 UC Davis scale, 92-93 other scales. (947 views) | | | Tasted by Burgundy Al on 3/11/2022 & rated 92 points: La Paulée de New York - The Verticals (Eventi Hotel - New York NY): Walk around tasting. Lean and bright apple with good length and persistence. I might be undervaluing this wine because it was served too warm. (2144 views) | | | Tasted by Rezy13 on 1/14/2022: $100+ Blind Tasting (Bin 75 Alpharetta, GA): Pale green, steely; chalk, tidal pool, yogurt, very chalky and mineral, intense, so Chablis; herbal, green pepper, fruit comes out later, some exotic almost tropical in style but subtle if just focusing on the screaming mineral; really good, called '11 Fevre Les Clos but the fruit and mineral proportions probably would have been reversed. (1931 views) | | | Tasted by N.Bonaparte on 12/27/2021 & rated 92 points: 45 min in the glass. Still far from its prime. But very enjoyable now. This has the tension to go for a few decades. Best to wait a few years or decant this for a few hours. Revisit 2025 (1728 views) | | | Tasted by jhw425 on 11/12/2021 & rated 92 points: Very good. Still very crisp and very young. Diam makes these last forever (1275 views) | | | Tasted by Cote d'Or on 8/13/2021: Tasted over 2 hrs
-translucent light-med gold grey
-restrained faint green fruit tidal pool
-med acidity, med weight some green fruit mineral and a touch of warmth on the finish
-this doesn't really have the complexity and depth it usually does in most vintages; on a broader note many of the 2011 Chablis I tasted when young were quite good but most of them lately, even from great producers, have not shown very well - not terrible but rather blah (1438 views) | | | Tasted by plitton on 7/21/2021: Châine dinner at Bindille. Served with prawns in a lobster broth. Crisp. Nice minerality and lemon. Serve and let it breathe. Drink or hold. (1237 views) | | | Tasted by Vinophiliac559 on 7/10/2021 & rated 94 points: At 10 years the reductive notes have finally dissipated, nose is lemon zest, wet stone/oyster shell minerality, and in contrast to the bottle opened in 2019 this had no oxidative notes and makes me think prior bottle had a touch of premox. Palate was beautifully balanced fruit, acid, and minerality with a melange of citrus and salinity, good weight and medium finish. 93-94 (1113 views) | | | Tasted by Cote d'Or on 6/9/2021: Tasted over 3 hrs
-translucent light gold
-mild reduction
-med/med+ acidity, med weight sappy soft texture minerality
-very good though this bottle not as distinctive as this wine sometimes can be (1122 views) | | | Tasted by Cote d'Or on 4/23/2021: Tasted over 3 hrs
-translucent light gold
-some reduction expressive sea breeze lemon
-med+ acidity, med/med- weight intensely sappy mineral dominant sharp mildly bitter almost quinine and a subtle savory element creeping in on the long finish
-excellent dynamic complex and still with some upside (1126 views) | | | Tasted by vide on 1/29/2021 & rated 93 points: Another winner from Fevre (or perhaps it is now the Fevre team): great balance in the mouth, with the acidity framing generous fruit (melon, pear, lemon, and the minerals characteristic of Chablis). It is the structure of the wine that impresses most, the way that all these elements are held, quite subtly, in balance.
I think this wine (like all great wines) should be drunk on its own, or perhaps with a dry cracker. I can't see the point of introducing crab into the equation (please see below).
Although I am a crab eater, normally. (1213 views) | | | Tasted by aChave on 7/17/2020 & rated 93 points: Pervasive fruit. Still good underpinning acidity. Lively flavors. Absolutely Perfect accompaniment to fresh Dungeness crab. (1302 views) | | | Tasted by aChave on 6/13/2020 & rated 94 points: Open, polished, big fruit and long finish. Very fine Chablis; big-boned and welcoming with complexity and power, yet good precision. More lush on the finish as opposed to chalk notes. Very fine. (1308 views) | | | Tasted by glou.sf on 5/23/2020 & rated 93 points: Really nice nose of white flowers, minerals, lemon, saline flavors, and citrus. Quite a bit creamier on the palate than I expected, but the acidity and the dominant citrus/lemon flavors keep it in check. Quite impressive for the vintage. I hope with time the richness of the palate will integrate a bit. The wine lost some of it with time in the glass, which suggests that will be the case... 93-94 (1326 views) | | | Tasted by aChave on 2/20/2020 & rated 93 points: Open and welcoming aromas with substantial depth and good balance. Packed fruit; mainly citrus notes, but not sharp. Luscious finish. (1384 views) | | | Tasted by GrapeWines on 2/8/2020 & rated 92 points: Green apples, lemon with some peachy flavours at the end. A bit mineral and steely in a nice way and a hint of oak. Really like it but probably needs to be drunk now (1204 views) | | | Tasted by happytom on 11/30/2019 & rated 92 points: Bouquet was ripe white peaches. A hint of apricot. Fresh flowers. A backbone of minerality. Initially the taste was more subdued. But it caught up with the smell. Wife does not not like white wine but she was impressed with this one. (1294 views) | | | Tasted by aChave on 10/24/2019 & rated 93 points: Fresh, vibrant, but deep and has big fruit. Long finish. Took 90 minutes to open and hit all its paces after decant from refrigerator... but totally worth the wait. Diam15. (1270 views) | | | Tasted by davidb18 on 9/3/2019 & rated 94 points: Excellent Chablis: light bodied with many nice dimensions associated with quality Chablis: minerals, lemon, apples and mild oak. long finish. lower in alcohol. Great wine. (1409 views) | | | Tasted by Vinophiliac559 on 6/11/2019: Very similar to bottle opened a few years back. Great salinity/minerality, wood comes through a touch as it warms, nice citrus notes. This bottle had a faint hint of oxidation, glad I opened it when I did, hopefully remaining bottles have no premox issues. (1478 views) | | | Tasted by Acohen on 5/14/2019 & rated 92 points: Good crispness with lemon, slate and acidity. Had nice finish and got more flinty on the nose over time in the glass (1409 views) | | | Tasted by Puteljen! on 5/13/2019 & rated 90 points: Ths is good but just too young. Delicate nose of seawater, lemon and just a hint of green/yellow fruit. On the palate a bit more substance, but still amost like drinking slightly salted and perfumed spring water. Not a hint of maurity yet but perhaps slightly lower acidity than at release. Very, very elegant and long. There is depth and obvious quality here but give this several years more. Plenty upside (Others liked it more now but I like my Chablis properly mature, smelling of old cheese, just so you know) (1416 views) | | | Tasted by Andr5858 on 1/13/2019 & rated 89 points: Slight maritime nose. Perhaps seashells. Austere, racing acidity but elegant. Perhaps too straightforward to grab attention.I was hoping for more complexity. I won't be pondering about the universe with this one. Should make a very decent food wine though. Satisfying finish. Just opened so lets see what happens over the next hour or two. (1514 views) | | | Tasted by nywine68 on 11/16/2018 & rated 92 points: Very clean. Plenty of body with a round mouthfeel. Lemon and flowers with some almonds on the finish. (1798 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (2/28/2016)
(Dom William Fèvre, Bougros Côte Bouguerots Chablis Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, October 2013, Issue #52
(Domaine William Fèvre Chablis - Bougros "Côte de Bouguerots" Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2012: Energy, Power and Class (Aug 2013)
(William Fèvre Chablis Grand Cru Bougros Cote Bouguerots White) Subscribe to see review text. | By John Szabo, MS
WineAlign (3/12/2013)
(Domaine William Fèvre Chablis Bougros Côte Bouguerots Grand Cru white) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/9/2013)
(Dom William Fèvre, Bougros Côte Bouguerots Chablis Grand Cru White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/8/2013)
(Dom William Fèvre, Bougros Côte Bouguerots Chablis Grand Cru White) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2012, Issue #42, The Extremely Elegant, Low Octane and Unquestionably Outstanding 2011 Vintage in Burgundy.
(Chablis “Bougros- Côte de Bouguerots”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2012, Issue #48
(Domaine William Fèvre Chablis - Bougros "Côte de Bouguerots" Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2011 and 2010 (Aug 2012)
(William Fèvre Chablis Grand Cru Bougros Cote Bouguerots White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2012, IWC Issue #163
(Domaine William Fevre Chablis Bougros Cote Bouguerots) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Bougros "Côte Bouguerots" Grand Cru White) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous and WineAlign and View From the Cellar. (manage subscription channels) |
| Domaine William Fèvre Producer website
Kevin Shaffer, a.k.a. Burgschnauzer
William Fevre, the son of an accomplished winemaker, founded Domaine de la Maladiere and bottled his first wines after the 1959 harvest. Over a forty year span, Domaine de la Maladiere slowly grew into the largest owner of grand cru vineyards in the region and it enjoyed an excellent reputation. William was also a dominant personality. When the local political establishment wanted to increase the region’s vineyard area to include sites that that did not possess the important Kimmeridgian soil, William stood out as one of the fiercest and loudest opponents to the expansion. The wines from these new areas, he argued, would not have the classic aromas and flavors that were characteristic of Chablis. Fevre lost the battle, but by voicing his opinion he had become one of the leading figures in the region. In 1998, Fevre sold his estate to the Henriot family of Champagne, who in an odd twist, changed the name to Domaine William Fevre. Henriot had also recently purchased the Beaune negociant Bouchard Pere et Fils and had been responsible for a renaissance at that estate. Several changes were immediately made at Fevre by the Henriot team and the quality of the wines improved. The domaine is now recognized as one of, if not the top, producers in Chablis.
Fevre releases wines under two labels, one from land owned by the domaine and the other from purchased fruit. The two labels are nearly identical, but the estate bottles read “Domaine” in script above “William Fevre”. Several premier crus are produced under the domaine label, including Beauroy (1.12 ha.), Montmains (1.75 ha.), Les Lys (0.99 ha.), Vaillons (2.86 ha.), Fourchaume and Montee de Tonnerre (1.5 ha.). A unique cuvee is bottled the from the lieu-dit Vaulaurent, which is separated from the northern portion of the grand cru Les Preuses by a path. The vineyard is allowed to use the name of the nearby premier cru Fourchaume and is labeled as Fourchaume Vignoble de Vaulaurent. More powerful than a typical Fourchaume, the wine is considered to be a “baby grand cru” by the Fevre team. Additionally, Cote de Lechet and Mont de Mileu are bottled under the negociant label.
15.2 hectares of the domaines 27 hectares are located in grand cru vineyards and the line-up is impressive. Bougros (4.12 ha.), Les Preuses (2.55 ha.), Vaudesir (1.20 ha.), Valmur (1.15 ha.) and Les Clos (4.11 ha.) are all bottled under the domaine label. The only grand cru missing from the estate’s portfolio is Blanchots, but a wine from this vineyard is sold under the negociant arm. The domaine also separates a portion of Bougros as separate cuvee. Clos des Bouguerots (2.11 ha.) is a small parcel located at the bottom of Bougros that is extremely steep. The domaine views this section as a separate vineyard and thus the eighth grand cru of Chablis. More elegant and refined, the Clos des Bouguerots cuvee is a step up from the estate’s regular bottling.
The wines made by William Fevre under the Domaine de la Maladiere label were respected, but not universally loved. New oak barrels were used liberally and the bottled wines reflected this treatment. The new regime reduced the amount of new oak used in the cellar and the wines quickly became more transparent. Didier Seguier is in charge of the winemaking and seeks to produce wines that show their terroir. All of the grapes harvested by the estate are hand-picked and carefully sorted. Some of the wines are fermented in steel vats, others in barrels, but the percentage of new oak is moderate. The wines are intense, clean and precise. William Fevre may no longer be making wine in Chablis, but his presence is still felt through the excellent domaine that bears his name.
THE AGEING POTENTIAL OF WILLIAM FÈVRE WINES
03 Dec 2013
The William Fèvre wine-estate has very rich and varied vineyards among which 60% are classified as Premiers Crus and Grands Crus. These wines offer a large array of nuances and have to be appreciated depending on moods and opportunities. However the right time to taste them is a tricky question because it is intimately linked with the ageing potential, which itself is variable according to the climate of the appellation and the vintage.
Though the Chablis wines tend to be consumed in their youth, they nonetheless show an ability to reveal themselves over 5 to 7 years of cellaring, unveiling more complex aromas while keeping a great freshness.
The Premier Crus like Les Lys and Beauroy will show well over the next 7 years.
For other climates such as Montmains, Vaulorent or even Mont de Milieu which are rich, unctuous and very mineral so that the keeping can go on for 10 to 15 years.
On the other hand one will have to be more patient with Grands Crus which can be kept for at least 10 years for some climates like Vaudésir or Bougros and beyond 15 years for Les Clos or Les Preuses.
Chardonnay The Chardonnay GrapeFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Chablis Chablis (Fédération de Défense de l'Appellation Chablis) | Chablis (Burgundy Wines)
2014 Vintage Notes:
"... a hybrid of 2004/2007 and 2010. The stone, citrus and limestone amalgam is exactly what we search for in Chablis as the style harkens to a day in the Cote de Beaune proper (1960's - 1980's) when wine was not meant to be consumed the week it was released, battonage was not used by all and new oak was rarely seen ... the texture is natural and 'of the vintage' not 'of the winemaker' .... Like Sancerre or the Loire in general, 2014 in Chablis is one of those rare years with extract and transparency. It appears to be a vintage for the "neoclassic" ages and those of us intent on cellaring the most terroir-driven (but still powerful) examples of vineyard, site-place and varietal will want to invest (heavily) in the magnetic and electric 2014's." - Jon Rimmerman
2018 Vintage Notes:
"There’s not that razor sharp Chablis acidity in 2018,” says Patrick Piuze. “But there is good definition of place. The dry conditions drove vines to drink deeper down in the soil profile."
https://weinlagen-info.de/#bereich_id=58 Single vineyards on weinlagen-info James Suckling |
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